Corn Tortillas for the taco buffet
What you need:
What you need to know:
Making the Masa Dough:
Add 2 cups of masa flour and salt in a large bowl. Add 1-1/2 cups of very warm water to the masa flour and stir. To make the dough, begin working the masa with your hands. Work the dough several minutes until the dough pulls away from the side of the bowl. Press the dough with your fingers and the palms of your hands. Take a piece of the masa dough and shape it into a ball the size of aslightly large golf ball. Make about 10 balls from the dough.
Pressing the Tortillas :
Take two pieces of wax paper and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of wax paper on the press. Place the masa ball in the center. Place another piece of wax paper over the masa ball. Gently close the press and press down, until the dough has spread to a flat circle.
Cooking the Tortillas:
Heat a griddle or large skillet on medium heat. Working one at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute each side. The tortilla should be lightly toasted and little air pockets forming. Remove the tortilla to a warmer lined with dish towel to keep them warm. Serve immediately.